ELDERFLOWER APPLE JELLY
This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.
Provided by Nora
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT35m
Yield 96
Number Of Ingredients 5
Steps:
- Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
- Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.4 g, Sodium 1.7 mg, Sugar 10.1 g
ELDERFLOWER ORANGE JELLY
A delicious spread. Enjoy on bread or with (aromatic) cheese(s). Makes a very nice present. When the elder is in blossom in late spring it's time to collect its umbels/heads and make use of their delicious, fresh, lightly sour sweet taste. Prep. time comes without overnight soaking.
Provided by Eismeer
Categories Jellies
Time 15m
Yield 2-4 Jars, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix together water, the elderflower, lemon- and orangejuice and let sit for 12 hours (best overnight).
- Strain into a pot (best through a close-mesh sieve) and mix with jam sugar.
- Bring mixture to a boil and transfer to sterile jam jars.
Nutrition Facts : Calories 2091.8, Fat 0.7, SaturatedFat 0.1, Sodium 37.4, Carbohydrate 541.5, Fiber 9.5, Sugar 526.4, Protein 3.7
ELDERFLOWER ORANGE JELLY
This is not a clear jelly; if you want a very smooth consistency, use orange juice without pulp. Make sure that you pick elderflowers that have not been sprayed with pesticides.
Provided by ilka222
Categories Jams and Jellies
Time P1DT35m
Yield 96
Number Of Ingredients 6
Steps:
- Place elderflower umbels into a plastic or glass bowl. Pour orange juice on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the refrigerator for 24 hours.
- Place a small plate in the freezer. Line a colander with 2 layers of cheesecloth and strain orange juice into a large, heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid, and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 6.4 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 6.2 g
SPICY PEPPER ORANGE JELLY
Make and share this Spicy Pepper Orange Jelly recipe from Food.com.
Provided by Latin Chef-
Categories Jellies
Time 1h5m
Yield 6 8 oz jars
Number Of Ingredients 8
Steps:
- First you will need canning jars.
- Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
- Set your jars and screw bands to dry in a clean area.
- Finely chop your peppers and orange peel.
- Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin.
- Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
- At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam.
- Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly.
- Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool.
- You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
- Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
- Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it.
- Enjoy.
Nutrition Facts : Calories 706, Fat 0.3, Sodium 23.4, Carbohydrate 180, Fiber 2.4, Sugar 169, Protein 0.9
STRAWBERRY JELLIES WITH ELDERFLOWER ICE CREAM
Get a taste of summer with strawberry jelly made with rosé wine and served with elderflower ice cream. It takes a little effort but it's a divine dessert
Provided by Diana Henry
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the ice cream. Heat the sugar, milk and glucose in a pan set over a low heat. Stir until the sugar has dissolved.
- Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it's ready, dip a wooden spoon into the custard and run your finger over the back of the spoon - if it leaves a channel, it's done. Pour into a clean heatproof bowl and leave to cool.
- Whip the cream until it holds its shape but isn't stiff. Fold into the cooled custard along with the crème fraîche, cordial and lime juice. Chill for 30 mins.
- Churn the mixture in an ice cream machine following manufacturer's instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes - about 6 hrs total.
- For the jellies, put the gelatine in a bowl and cover with cold water. Leave to soak for about 5 mins - the gelatine should be completely soft.
- Heat the sugar with 200ml water over a low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly. When it is hand-hot, squeeze the excess water from the gelatine and add it to the syrup, stirring until the gelatine has melted (the syrup must not be too hot or it will impair the gelatine's setting qualities, but too cold and it won't melt the gelatine). Stir in the wine.
- Cut the strawberries into slices about the thickness of a 50p piece. Divide about a third of the jelly between eight glasses, then spoon a third of the strawberries on top of the jelly. (The glasses should be big enough to hold three layers of jelly and fruit, plus a scoop of ice cream on top.) Put the glasses in the fridge to set slightly. When the jelly has a skin on top, add another third of the strawberries. If the remaining jelly has set too much, very gently heat it (it should only ever be hand-hot) and pour another third over the strawberries. Put the jellies back in the fridge to set slightly again, then repeat the process with the last of the jelly and fruit. Chill until completely set, about 2 hrs.
- To serve, top the jellies with a scoop of the elderflower ice cream.
Nutrition Facts : Calories 530 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
ORANGE JELLY
Jelly is delicious dessert for any occasion. Jelly is very refreshing and light, so it will be a wonderful completion of your dinner.
Provided by Witch Doctor
Categories Gelatin
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold boiled water over gelatin (1 part gelatin: 9 parts water) in a small saucepan. Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Remove from heat.
- Peel orange and chop the peel finely, sprinkle with sugar and set aside for a half an hour. Remove the sections from the orange and set aside.
- Put the rest of sugar in the pan, add 1 1/2 cup water and bring to boil.
- Add gelatin mixture to syrup and the finely chopped orange peel.
- Stirring syrup regularly with a spoon, bring to boil on low heat and add the orange juice.
- Strain syrup, cool down and pour half into molds. Let congeal, then put the orange sections on top and pour the other half of the syrup over the orange sections.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 4.1, Carbohydrate 21.4, Fiber 0.6, Sugar 20.4, Protein 1.4
FRESH ORANGE JELLY
Make and share this Fresh Orange Jelly recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour 60 ml of cold water in a small bowl.
- Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
- Squeeze the oranges for the juice and thinly pare the rind of one of them.
- Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
- Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
- Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
- Refrigerate to set for 1 1/2 hours.
- Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
- (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.
More about "elderflower orange jelly recipes"
ELDERFLOWER JELLY (OR JAM) RECIPE - WHERE IS MY SPOON
From whereismyspoon.co
5/5 (1)Total Time 19 minsCategory Preserves And Canning RecipesCalories 592 per serving
- Soak: Shake the flowers over the sink to remove any insects or dust. Place in a large bowl and cover with the juice. Cover the bowl and let it stand in a cool place for 24 hours (not in the fridge).
- Preparations: Place a small plate in the freezer; you will need it to check if the jelly is set. Sterilize the jars and lids and place them upside down on a clean kitchen towel.
- Mix: Strain the flavored juice through a fine-mesh sieve into a large pot. Add the lemon juice. Mix the sugar and pectin in a small bowl. (See note). Whisk the sugar-pectin mixture into the juice in the pot.
- Cook: Bring to a boil while stirring often. Once the mixture comes to a full boil, cook for 4 minutes while stirring continuously.
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